INGREDIENTS

INSTRUCTIONS

Ingredients:
1 tsp   Sesame oil 2 medium sized onions 3 cloves
garlic 20 g Brighton Beach Sewered Seaweed (aka Dried
Arame) 3/4 lb Mushrooms 2 medium sized carrots 3 tsp
Vecon or similar vegetable stock 2 tsp Mirin 1 tsp
Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water
Chop the onions and mince the garlic and fry in the
sesame oil.  Soak the arame for about 15 minutes in
boiling hot water and then add to the onion and garlic
*without* the water used for soaking.  Add the finely
chopped mushrooms and the grated carrots.  Mix the
stock in some boiling hot water and add to the dish.
At the same time add the leftover water from soaking
the arame.  Add the mirin and salt and pepper to
taste.  It is probably best to have it slightly on the
salty side as the saltiness will disappear when the
couscous is added.  Simmer the mixture covered for
about 20 minutes.
In a large mixing bowl add the couscous and the
mixture together and any extra water required to
cover.  Leave for five minutes.
Grease a large baking tray and line with baking
parchment.  Add the mixture to the baking tray and
place in the oven covered with foil. Bake for about
twenty minutes.  Remove the foil and if the bake is
still too wet continue for another five to ten
minutes.  The top should be slightly browned, grill if
necessary.
We were originally going to add sesame seeds to this
but forgot to as we were making it.  Sesame seeds
might be a good idea and would be especially useful if
you wanted a dish without any added salt.  You can
also use a dried seaweed blend instead of salt.
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From: mkay@sequent.com (Mary Kay Petersen)
Source: _Sundays at Moosewood Restaurant_, the
Moosewood Collective, 1990; Converted by MMCONV vers.
1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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